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In this week’s newsletter we look at the first 5 of 10, green eating tips. The emphasis is to showcase the simplicity in what one can do to reduce one’s carbon footprint. We focus on Organic food, Local food, Fair trade fare food, Packaging and composting leftovers. In our Website of the Week we look at the site giving you the world’s top restaurants which include 2 South African restaurants. Well done!
Our September individual cooking class programmes are up on the internet – click on the month for the programme – September.
Wickedfood Cooking School runs classes with a minimum of 8 participants and a maximum of 12, this gives everyone hands-on experience and keeps the class small enough for maximum learning.
Monday 06 September at 6pm – Making filled pasta and accompanying sauces (R390pp). Dishes covered in this pasta making cooking class include cheese and ham ravioli with a tomato sauce, meat filled agnolotti, spinach and ricotta tortellini, cappelletti filled with sweet potatoes and ravioli with apple and pecan nut stuffing.
- Making pasta – filled pasta.
- Cheese and ham ravioli with a tomato sauce – tasty southern Italian dish.
- Meat filled agnolotti – served with a cream and blue cheese vodka sauce.
- Spinach and ricotta tortellini – with a herb and Parmesan sauce.
- Cappelletti filled with sweet potatoes – an interesting blend, with parsley.
- Ravioli with apple and pecan nut stuffing – served with an orange Grand Marnier sauce.
Sunday 12 September at 4pm – Easy Entertaining Indian style (R380pp).
- Bhel puri – savoury morsels with rice, potatoes and green mangoes.
- Lamb korma – mild slow cooked curry in an almond yoghurt sauce.
- Shredded greens – quick dish ideal for any curry meal.
- Potato and cauliflower curry – with ripe tomatoes.
- Chicken pulao – fragrant meal-in-one dish.
- Puris – deep fried unleavened bread.
- Cheese balls in syrup – popular Indian sweet with milk solids boiled in syrup.
Monday 13 September at 6pm – Jamie’s America – … on Soul food (R360pp). Jamie Oliver cooking class, based on his latest book on his recent travels through the USA. We re-interpret some of the dishes, and put them together into a themed menu including Red pepper summer soup, Fried chicken, Collard greens, Grits, Coleslaw and Peach cobbler.
- Red pepper summer soup – classic cold soup from the south.
- Fried chicken – crispy deep-fried, with a basic side salad.
- Collard greens – with turnips and pork.
- Coleslaw – perfect with barbecued meats or deep-fried chicken.
- Grits – southern version of polenta, with delicious meaty sauce.
- Peach cobbler – stewed peaches in syrup with scone-like dumplings.
Monday 20 September at 6pm – Entertaining Turkish style (R370pp). Turkish cooking class – dishes include bulgur wheat patties, yoghurt soup, baked layered lamb pastry, stuffed aubergines, rice pilav and syrupy almond cake.
- Kisir – Bulgur wheat patties, with chilli, parsley and mint, served with lettuce.
- Yoghurt soup – a hot or cold soup with noodles/rice and meatballs/chickpeas, popular throughout Turkey.
- Baked layered meat pastry – Turkish version of lasagne, with homemade pastry sheets and a spicy meat filling.
- Stuffed aubergines – one of Turkey’s most renowned dishes, baked with onion, garlic and tomatoes.
- Tomato salad – with spring onions and a tahini garlic dressing.
- Rice pilav – with raisins and pinenuts, perfect with Turkish meat dishes.
- Sponge cakes – with almonds, soaked in a sweet lemon syrup.
2. Feast on Fair Trade fare – Fair trade certified food ensures a proper wage and working conditions for those who harvest and handle it. But fair trade is green for the environment as well. Fair trade has strong environmental standards built into its certification process that protect watersheds and virgin forests, help prevent erosion, promote natural soil fertility and water conservation, and prohibit GMOs and many synthetic chemicals. TransFair claims that their environmental standards are the most stringent in the industry, second only to organic certification.
3. Go local – Buying seasonal, local food is a boon for the environment for a lot of reasons. Since most food travels many miles to reach your table, locally sourced food cuts back on the climate-change impacts of transportation. Local food also generally uses less packaging, is fresher and tastier, and comes in more varieties. It also supports small local growers and lets them get more for their produce by not having to spend so much on packing, processing, refrigeration, marketing, and shipping. The best way to track down local food is at farmers’ markets or through community supported agriculture (CSA), which often offer home delivery.
4. Don’t follow the pack – Instead of buying foods that come in extensive packaging (most of which is petroleum-based plastics) look for unpackaged or minimally packaged foods, experiment with bringing your own containers and buying in bulk, or pick brands that use bio-based plastic packing. And of course try and re-cycle or re-use any packaging you end up with.
5. Compost the leftovers – Greening your meals isn’t just about the food that winds up on the plate—it’s the entire process, the whole lifecycle shebang. Composting leftovers will ease the burden on the landfill, give you great soil, and keep your kitchen waste basket from smelling. Apartment dwellers and the yard less can do it too! And yes, a composting toilet can be part of the miraculous cycle as well.
More to come in the next newsletter…
Awesome website of the week: The 50 Best Restaurants in the world
The World’s 50 Best Restaurants list was first dreamed up in 2002. The idea was born as a feature idea for a very youthful trade magazine aimed at chefs and restaurateurs in the UK – Restaurant Magazine.
Since 2002 the way in which the list is created has changed to reflect shifting trends, and in a quest to make it as fair and globally representative as possible.
Even now we’d be the first to admit that it’s not perfect. What the Academy aims to do, with its mix of critics, gourmands, chefs and restaurateurs, is create a list that has a fair weighting both geographically and in dining styles.
Organised by Restaurant Magazine, the S.Pellegrino World’s 50 Best Restaurants aims to get people talking about restaurants, and to shine a bright light on excellence and innovation in an exciting industry.
The Wickedfood Team
Wickedfood Cooking School runs classes throughout the year at its purpose-built Johannesburg cooking studio. Cooking lessons are run in the mornings and evenings 7 days a week (subject to a minimum of 12 people). The venue is also popular for corporate events and private functions – team building cooking classes, birthdays, kitchen teas, and dinner parties with a difference.
Our cooking courses are hands-on, where every person gets to participate in the preparation of the dishes. They are also a lot of fun where you not only learn new skills, but get to meet people with similar interests. For corporate groups and team building cooking classes, these events are a novel way of creating staff interaction or entertaining clients.